Avocado and Butter Leaf Salad with a Tangy Mustard Garlic Vinaigrette
Pam / For the Love of Cooking
seasoned rice vinegar
red wine vinegar
Sea salt and freshly cracked pepper
cleaned and torn into bite-sized pieces
sliced into strips
cut into wedges
small red onion
Combine the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, Dijon, garlic, sugar, sea salt, and freshly cracked pepper to taste into a small bowl. Whisk until well combined; set aside.
Tear the clean butterleaf lettuce into bite-size pieces and toss it into a serving bowl. Add the avocado slices, tomato wedges, and red onion.
Drizzle the vinaigrette on top of the salad right before serving then season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.
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